Remove the stem of the Portobello mushroom. Use a spoon to scrape off the gills, and discard.
Brush on olive oil onto the top and bottom of the Portobello, season both sides with salt and black pepper.
Heat pan on medium-high heat, and cook Portobello mushroom for 3 minutes on each side until tender.
Wipe pan, and add 2 tsp olive oil over medium heat.
Add spinach, season with garlic powder, onion powder, salt and pepper, and saute until just wilted.
Add another 2 tsp of olive oil and add in eggs.
Stir continuously until curdled, season with salt and pepper.
Remove from heat when eggs are almost set.
Serve over spinach and Portobello mushroom.
